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Found Recipe: Guac & Chicken Pinwheels

Found Recipe: Guac & Chicken Pinwheels

I came across a recipe for Guac & Chicken Pinwheels with Tyson Grilled & Ready on Twitter (retweeted by @therebelchick here).

Guac & Chicken Pinwheels

This is so quick, easy, and good. It looks like a great way to use up some of the ingredients you have hanging around the fridge, too. I don’t know about you, but I’m always looking for inviting ways to use up the rest of the fresh spinach before it goes bad.

So what we have here is some chicken, cheese, spinach and guacamole, rolled up in a tortilla and cut into bite-sized peices. It would make a great snack, appetizer, or main dish. You could even serve it up with some homemade ranch or blue cheese dressing.

Personally, I would use sliced cheddar or pepper jack in place of American cheese, and substitute some of my cook-ahead chicken for the store-bought chicken in the original recipe, but I love the idea here!

One thing that’s pictured, but not named,in the original blog post is Wholly Guacamole, store-bought guac. While nothing beats homemade guacamole, I have found that this brand is quite good, and makes for a very acceptable substitute for the real thing. Normally I won’t touch store-bought guac, so that’s a pretty big deal.

Thanks to @therebelchick and @Momhatescooking for the headsup on this one!

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Cheesy Broccoli Spinach Soup

Cheesy Broccoli Spinach Soup

I think this is the best soup I’ve ever made! My boyfriend loved it, but said it was a little strong on the garlic for his taste. If you’re not a garlic fiend like I am, you may want to cut back to 2 bulbs.

I recommend going very light on the dill. Your need for salt will vary depending on your stock. You may not need to add any. As always, homemade stock will make a far superior soup. Do not overcook the vegetables. The flour is optional. It just thickens the soup. I have heard that leeks serve as a thickener in vegetable stock. They would go well in this soup as a substitute for the onions.

½ stick Butter
½ large sweet yellow onion
Thyme
Nutmeg
Cayenne
Dill
Salt
Pepper
3 bulbs roasted garlic (yes, bulbs, not cloves)

2 tbls flour (optional)
Worcestershire sauce
4 to 5 cups water or stock

1 cup chopped Broccoli
1 cup Milk
1½ – 2 cups Frozen Spinach

12 oz grated Cheddar

Melt butter. Add onion and all spices except garlic and thyme. Cook for about 3 minutes. Add garlic and thyme. Cook for one more minute. Add flour. Cook for about 3 more minutes. Add stock and Worcestershire sauce. Simmer for 30 to 45 minutes. It will reduce and thicken. Reduce heat to a low simmer. Add broccoli. When it has returned to a low simmer, cook for about 10 minutes. Add milk and spinach. Bring to barely simmering and stir in cheese until melted.

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Easy Chicken Florentine

Easy Chicken Florentine

You can alter this in many ways. My goal was to make this as easy a humanly possible, with the illusion of being a complex gourmet dish. In other words, I wanted to make something really wonderful and be lazy about it. It can be done!

2 Chicken breasts
Fresh spinach (about ½ bag)
Garlic (5 or 6 cloves)
Cream of mushroom soup (condensed or semi-condensed 1 can)
Bacon (5 slices)
Shredded cheddar (8 oz)
Lemon juice (2 or 3 tablespoons)
Buttermilk (2 cups)
Butter (for greasing the bottom of the dish)

Cook bacon and crumble or cut up. Butter a casserole dish. Rinse the fresh spinach and toss in the bottom of the casserole dish. Top with cheddar. Place chicken on top of cheddar. Toss in garlic, lemon juice, bacon, cream of mushroom soup, and buttermilk. Top with parmesan. Cover. Bake at 350 for 30 to 45 minutes, or untill bubble and the cheese starts to brown.

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